Easy, creamy, mushroom stroganoff

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There’s something elegant yet comforting about stroganoff. This recipe has the bonus of being supremely fast and easy to make AND it’s good for you (unlike the butter, beef and sour cream laden traditional recipes, which are a cholesterol-fest in a pot).

I went very simple with this dish – mushrooms only. But, you could easily brown some Gardein “beef” tips or vegan meatballs and add them to the dish for a heartier meal.

 Ingredients

1 Tbsp vegan margarine

1 medium onion, diced

1-2 cloves garlic minced

227g (about 1 pound) cremini mushrooms, chopped

2 Tbsp flour

1 cube of vegan bouillon (enough to make 1 cup of broth although you’re not making a cup of broth)

400ml (14-oz) can coconut milk

1 tsp ground mustard

2 Tbsp nutritional yeast

Pepper to taste (a few grinds)

1 Tbsp soy sauce

1 Tbsp miso (I used a dark, brown rice miso)

1 Tbsp cider vinegar

2 Tbsp vegan Worcestershire sauce

1/2 tsp paprika

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Directions

Melt the margarine in a pot or large pan and add the onion and the garlic. Stir on medium heat until the onion is soft and translucent.

Add the mushrooms and sauté until the mushrooms have released their liquid.

Sprinkle the flour over the sautéed vegetables and stir to heat the flour through. You want to get the raw flavour out of the flour. Your veggies and flour will likely bind up and make an ugly wad – don’t worry!

Add all the other ingredients and stir well. The veggie-flour wad will break up and you’ll have a gently golden sauce. Stir occasionally and allow to simmer (not boil) for 5-10 minutes.

Serve over pasta or potatoes.

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Effortless, eggless salad – kind comfort food

Egg salad far (2)For me, sandwiches are the ultimate easy, comfort food. They remind me of school day lunches, picnics and road trips. Egg salad was one of my favourites and I missed it terribly as a vegan. But no more. This egg salad sandwich tastes just as good as one made using chicken eggs and is actually faster and easier to make since there’s no egg boiling-cooling-peeling activity required.

Ingredients

7 oz tofu, sliced in half and pressed dry in a lint-free towel

2 – 3 Tbsp vegan mayo (I’m a Vegenaise fan) depending on how creamy you like your salad

1 green onion chopped

1 stalk of celery chopped

1 tsp prepared yellow mustard

1 tsp green pickle relish (optional – I like it but leave it out if it’s not your thing)

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp turmeric

1/4 tsp ground black pepper

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Directions

Put everything EXCEPT the tofu in a bowl and mix well. Crumble in the dried tofu and combine. Eat and enjoy!

Some notes about storage:  You can eat the eggless salad right away, but it’s even more delicious if it has an hour or two to sit in the fridge so the flavours can blend. This egg salad will last covered for up to 3 days in your fridge. You may find that some water escapes from the tofu if it sits – you can either stir that liquid back into the salad or drain it off.

Makes 2 very generous servings.